1. Combine the rice with the mung beans and wash in at least 2 changes of water.

2. Place rice and beans into boiling water, adding the turmeric and asafoetida. Mix well.

3. Add the vegetables of your choice, and the remaining spices. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. The final dish should be a stew with a very moist and soft consistency. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.

Why throw away left over rice when you can get all the exotic flavors of India in these little pancakes? Make them with any kind of leftover rice, and serve them as an appetizer or for a light lunch with a green salad dressed in a sesame-ginger vinaigrette.